What you do

Bring a large saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 15 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Drain and refrigerate up to 3 days.)

Fill the pan with water again and bring to a boil. Salt the water. Add half of the asparagus and cook until bright green, 1 minute. Immediately transfer asparagus to a bowl of ice water; set aside. Repeat with remaining asparagus. (Drain and refrigerate up to 1 day.)

Arrange all of the ingredients on a large platter and serve!

Note: For thicker asparagus, like this purple asparagus we found at the market, we trim just the tough ends and then peel halfway up the stalk with a vegetable peeler. This way you don’t have to trim away half of your asparagus or get woody tough bits while you eat.